PIES, PUDDINGS, Etc.
[No. 195.]—Alexandra Pie.
- 1 pint soaked haricot beans.
- 1 carrot.
- 1 turnip.
- 2 onions.
- ½ pint liquor.
- 1 ounce butter.
- ½ pound mashed potatoes.
- 2 ounces bread crumbs.
- 1 egg.
- 1 teaspoon salt.
- 1 quart water.
Slice the carrot, turnip and onions, boil them with the beans one and a half hours, add salt and boil half an hour, strain, turn the beans and vegetables on to a large plate and place on one side to cool. Dissolve the butter in a frying pan, and fry the beans and vegetables until slightly browned; turn into a pie dish, pour over the liquor which was strained off, place in the mashed potatoes, and lastly cover with the egg and bread crumbs well mixed. The white and yolk should be beaten separately. Bake in a rather hot oven until a nice brown.
[No. 196.]—Asparagus Pudding.
- 40 heads of asparagus.
- 1½ ounces flour.
- 2 ounces butter.
- 4 eggs.
- 1 tablespoon milk.
- ½ teaspoon salt.
- A little pepper.
Place the flour and butter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs well beaten, and the tender green part of the asparagus cut very small; stir all well together, then pour into a well-buttered mould or basin, and steam for one and a half hours. Turn out, and serve with asparagus sauce poured over.
[No. 197.]—Baked Batter.
- 3 ounces flour.
- 2 eggs.
- ½ pint milk.
- 1 ounce butter.
- A pinch of salt.
Place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the milk, and place in the oven for a few minutes to allow the butter to dissolve, then add the milk to the eggs and pour on to the flour, stir briskly with a wooden spoon, grease a baking tin or dish with the remainder of the butter, pour in the batter, and bake in a rather hot oven for half an hour.